*  Exported from  MasterCook  *

                  SPICY SICHUAN NOODLES (Dan Dan Mian)

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Pasta

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/2  pound         Ground pork
  1      tablespoon    Dark soy sauce
  1      teaspoon      Salt
  1      cup           Peanut oil
    3/4  pound         Chinese thin egg noodles -- (fresh or dry)
  3      tablespoons   Finely chopped garlic
  2      tablespoons   Finely chopped ginger
  5      tablespoons   Finely chopped scallions
  2      tablespoons   Sesame paste -- =OR=- peanut butter
  2      tablespoons   Dark soy sauce
  2      tablespoons   Chili oil
  2      teaspoons     Salt
  1      cup           Chicken stock
  1      tablespoon    Sichuan peppercorns -- (roasted and ground)

COMBINE THE PORK, SOY SAUCE and salt in a small bowl and mix well. Heat a
wok or saute pan until it is hot.
Add the oil and deep-fry the pork, stirring with a spatula to break it into
small pieces. When the pork is crispy and dry, about 4 minutes, remove it
with a slotted spoon and drain on paper towels. Pour off the oil, leaving 2
tablespoons in the wok. Reheat the wok and add the garlic, ginger and
scallions, and stir-fry for 30 seconds. Then add the sesame paste, soy
sauce, chili oil, salt and chicken stock and simmer for 4 minutes. Cook the
noodles in a large pot of boiling water for 2 minutes if they are fresh or
5 minutes if they are dried. Drain the noodles well in a colander.
Divide them into individual bowls or put in large soup tureen. Ladle on the
sauce.

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